Best 4 Pork Pies Recipes

MINI PORK PIES

Steps:

• Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.

SAVORY PORK, APPLE AND SAGE PIES

Steps:

• To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
• Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
• To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
• In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
• On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
• Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.

CUPCAKE-TIN PORK PIES

Steps:

• 1. Preheat oven to 375°F.
• 2. Grease two 6-cup muffin tins with butter.
• 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
• 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
• 5. Reroll the scraps, then cut out 12 more 2-inch circles.
• 6. Line the bottoms and sides of the tins with the 4-inch rounds.
• 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
• 8. Poke a hole in the center of each pie.
• 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
• 10. Let cool for 15 minutes before removing the pies. Serve warm.

PORK PIES

Steps:

• Make filling:
• Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.
• Make pastry while filling cools:
• Put oven rack in middle position and preheat oven to 425°F.
• Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.
• Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.
• Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.
• *Available at Sweet Celebrations (800-328-6722).